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Sous Vide Sirloin

So I just got an Anova sous vide cooker and just purchased my first steak to try on it. Central Market (shout out to those in Texas) had their Wagyu sirloin on sale so I picked one up. It is a little thinner than I would've liked as they cut their sirloin to around 1.25 inches but it looks pretty solid otherwise. My plan is to salt and pepper it and then add a few sprigs of thyme on each side before vacuum sealing it. Both my wife and I tend to prefer between Medium rare and Medium so I will bathe it at 132 for about 2 hours before finishing by searing it on all sides in a cast iron skillet. Any suggestions on things to improve or does this sound like a reasonable first sous vide steak cook?

Comments

  • Go for it brother. Two hours should be more than enough for a steak that size - and I always tend to go with the basics (S&P) for most cooks. Keep the sear over high heat - and just long enough to get some color but not cook it much more. 

    And yeah, CM is the bomb. 
    DFW - 1 LGBE & Happy to Adopt More...
  • StormbringerStormbringer Posts: 1,228
    edited September 2017
    A sound approach. You could try melting some bone marrow either in the sous vide or separately (don't know how long it would take in a sous vide) and then sear the steak in the melted bone marrow. I do that after reverse sear, give a great finish. It's described in more detail here: 

    https://thecooksdigest.co.uk/2017/06/01/bone-marrow-glazed-steak/
    Large BGE and MMX, both with platesetter and cast iron grid. Superpeel for pizza, iDevice for temperature.
    Cooking on the large in deepest, darkest England since Oct 2015. MMX added to the family Mar 2016.
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    | My food blog ... BGE and other stuff http://www.thecooksdigest.com
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  • Thanks for the help and suggestions! Using bone marrow does sound incredibly tasty.
  • Ladeback69Ladeback69 Posts: 4,427
    Sounds tasty.  I don't have the capabilities to do Sous Vide, but love doing a revuse sear on a steak.  Should be good.
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
  • Photo EggPhoto Egg Posts: 7,903
    Sounds great. Maybe add a small slice of butter to each side in the SV.
    Thank you,
    Darian

    Galveston Texas
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